Method

Step 1: Prepare the Stuffing

1. Roast the fox nuts (makhana) for 2-3 minutes in a medium-heated kadai.

2. Add pumpkin and sunflower seeds, roasting them for another couple of minutes.

3. Grind the mixture into a coarse texture.

4. Add melon seeds, crushed rose petals, and nutmeg powder to the ground mixture. Mix well and set aside.

Step 2: Prepare the Milk Bombs

1. Melt the dairy-free white chocolate and stir in turmeric powder for added flavor and color.

2. Coat silicone molds with the melted chocolate, ensuring even coverage. Freeze for 30 minutes.

3. Fill each mold with the stuffing mixture and top with another layer of melted chocolate. Freeze for another 30 minutes.

4. Carefully demould the milk bombs.

Step 3: Serving

• Place one Masala Milk Bomb in a cup and pour over hot plant-based milk (oat, almond, or coconut).

• Stir well and enjoy!

These Masala Milk Bombs are a delightful blend of Indian spices and allergy-friendly ingredients, making them a must-try for those following gluten-free and dairy-free recipes or looking for creative milk-free desserts. With their rich taste and convenience, these vegan dessert treats turn your favorite plant-based milk into a warm, comforting drink that suits anyone with food allergies or dietary restrictions. Perfect for a cozy evening or a thoughtful gift, these milk bombs are a sweet way to enjoy the essence of masala milk without any gluten or dairy.